Description

These decadent red velvet cupcakes are stuffed with gooey Oreo cookie dough centers and topped with creamy cream cheese frosting. Perfect for celebrations or a sweet treat, they combine classic flavors with a playful twist for a showstopping dessert.

Ingredients

Scale

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder (Dutch-process preferred)
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs, room temperature
1/2 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 tablespoons red food coloring (gel or liquid)
1/2 cup unsalted butter, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk (dairy or non-dairy)
1 cup all-purpose flour (heat-treated for safety)
10 Oreo cookies, crushed (about 1 cup)
1/4 teaspoon salt
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Extra Oreo crumbs (optional, for sprinkling)
Mini Oreos (optional, for topping)
Chocolate drizzle (optional, melted chocolate chips)

Instructions

Make the Oreo cookie dough filling: In a medium bowl, cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Add vanilla and milk; mix until smooth. Stir in heat-treated flour and salt. Fold in crushed Oreos. If too sticky, add another tablespoon flour.
Shape and freeze the cookie dough: Roll the dough into 12 small balls (about 1 tablespoon each) and place on a parchment-lined baking sheet. Freeze for at least 20 minutes until firm.
Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
Make the red velvet cupcake batter: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. In another bowl, combine oil, eggs, buttermilk, vanilla, vinegar, and red food coloring. Pour wet into dry and mix gently until smooth—do not overmix.
Fill the cupcake liners: Spoon about 1 tablespoon of batter into each liner. Place a frozen Oreo cookie dough ball in the center, then cover with another tablespoon of batter (liners should be about 3/4 full).
Bake for 18-22 minutes, or until cupcake tops spring back when touched.
Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack. Do not frost until completely cool.
Make the cream cheese frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat until fluffy (about 2 minutes). If frosting is too soft, chill for 15 minutes before piping.
Frost and garnish: Pipe or spread frosting over cooled cupcakes. Sprinkle with Oreo crumbs, top with mini Oreos, and drizzle with melted chocolate if desired.

Notes

Freeze cookie dough balls for a gooey center. Use room temperature ingredients for best texture. For gluten-free, use a 1:1 blend. Dairy-free and vegan adaptations work well. Do not overmix batter. Let cupcakes cool completely before frosting. Store in airtight container in fridge up to 4 days; freeze unfrosted cupcakes up to 2 months.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 340
Sugar: 28
Sodium: 220
Fat: 18
Saturated Fat: 10
Carbohydrates: 40
Fiber: 1
Protein: 4

Keywords: red velvet, Oreo, cookie dough, stuffed cupcakes, cream cheese frosting, easy dessert, party treat, homemade cupcakes, baking, chocolate